Tired of the weeknight scramble for a comforting, yet speedy, meal? Forget juggling multiple pots and tedious clean-up! Introducing the Stovetop Creamy Ground Beef Pasta, a spectacular main dish that transforms simple pantry ingredients into a rich, restaurant-quality experience in under thirty minutes.
This isn’t just another pasta dish; it’s a robust meal built on savory, seasoned ground beef and tender noodles, all bathed in a decadent, ultra-creamy tomato sauce. For a guaranteed hit that will earn you rave reviews from the family, pin this kitchen gem right now! Seriously, you’ll want to save this pin for the recipe—it’s the fastest route to comfort food perfection.
The magic lies in the one-pan method, where the pasta cooks directly in the sauce, absorbing every ounce of herb and beef flavor, resulting in a depth of taste you simply can’t achieve any other way. Get ready to ditch the complicated recipes and welcome this effortless classic into your weekly rotation.
STOVETOP CREAMY GROUND BEEF PASTA
Description
This recipe is the ultimate weeknight hero: a hearty, one-pot wonder that delivers maximum comfort with minimal cleanup.
It starts with browning savory ground beef alongside aromatic onions and garlic. The magic happens when you introduce dried pasta—like shells or rotini—directly to the pan with beef broth and a touch of tomato.
The pasta cooks right in the seasoned liquid, absorbing all the rich, meaty flavors as the starches naturally thicken the sauce.
The final flourish involves stirring in heavy cream and a generous amount of Parmesan cheese, transforming the robust mixture into a luscious, velvety coating.
The result is a deeply satisfying, full-meal casserole built entirely on your stovetop, perfectly balancing the tang of tomato, the richness of the beef, and the silky smoothness of the creamy sauce.
It's a faster, simpler alternative to classic baked pasta dishes, ready from pantry to plate in about 30 minutes.
Ingredients
Instructions
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Establishing the Foundation and Sauté
Place your deep, wide pan over medium-high heat with one tablespoon of olive oil. Drop in 1.5 pounds of lean ground beef. Brown the meat, chopping it into crumbles with your cooking utensil. Once the beef is fully cooked with no trace of pink, pour off the excess fat. Slide the cooked beef to one side. Add one medium onion, diced small, and cook alongside the beef for about 3 to 4 minutes until it softens and becomes transparent.
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Seasoning and Flavor Activation
Create a space in the center of the pan for 2 cloves of minced garlic and cook briefly until you can smell them. Immediately sprinkle in your essential flavorings: 1 teaspoon of dried Italian herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir the spices through the beef and onion mixture for 60 seconds. This brief moment in the heat wakes up the dried herbs.
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Building the Sauce Liquid
Pour in one standard 14.5-ounce can of crushed tomatoes and 4 cups of beef broth. Vigorously scrape the bottom of the pan to dislodge any flavorful, darkened fragments; this process is crucial for enriching the final sauce. Bring the liquid to a rolling boil, ensuring all ingredients are fully blended into the liquid base. -
Cooking the Pasta
Introduce 10 to 12 ounces of your preferred short pasta (like penne or rotini) directly into the hot sauce. Stir the mixture well so that the pasta is completely covered. Turn the heat down to maintain a gentle, steady bubble. Cover the pan securely and let it cook for approximately 12 to 15 minutes—or until the pasta is done—lifting the lid periodically to stir and prevent sticking. -
Assessing Absorption and Texture
After 12 minutes, remove the lid and taste a piece of pasta; it should be firm yet tender (al dente). The liquid should have mostly reduced into a thick, concentrated, tomato-and-meat coating for the noodles. If the sauce appears too thick or dry, incorporate a small splash of milk or extra broth. -
Incorporating Creamy Richness
Reduce the heat setting to its lowest point. Gently pour in 1/2 cup of heavy cream and fold it into the sauce. The cream will immediately lighten the color and provide the signature velvety feel. Right after adding the cream, mix in 1/2 cup of freshly grated Parmesan cheese. Continue mixing until the cheese is completely melted and the sauce has become smooth and lush.
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Final Balancing and Service
Taste the finished dish. For perfect flavor balance, add a small extra measure of salt or pepper if needed. Stir in a touch of fresh parsley or basil for brightness, then remove the pan from the heat. Serve the Creamy Ground Beef Pasta immediately with a garnish of Parmesan.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Cholesterol 80mg27%
- Sodium 850mg36%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The one-pot Stovetop Creamy Ground Beef Pasta is a weeknight dinner marvel, prized for its minimal cleanup and hearty, satisfying flavor.
It combines the savory depth of ground beef with tender pasta and a rich, velvety sauce, all prepared in a single pan.
Here are essential tips, serving suggestions, clever tricks, storage guidelines, and delicious variations to perfect this simple meal.
Essential Tips for Success
Achieving a restaurant-quality texture in a one-pot meal requires careful attention to the liquid and cooking time.
- Browning is Non-Negotiable: Begin by thoroughly browning your ground beef (or substitute) until it develops a deep brown crust. This step, known as the Maillard reaction, is crucial as it creates the complex, savory flavors that form the backbone of your sauce.
- Layer the Flavor Base: After browning the meat, sauté your aromatics—typically diced onion and garlic—in the same pan. This allows them to absorb the residual meaty flavor.
- Control the Liquid: The key to one-pot pasta is adding just enough liquid to cook the pasta without turning the dish into soup. Use a large measuring cup to ensure accuracy. The liquid level should just cover the pasta, but not completely submerge it.
- Avoid Over-Stirring: Stirring too frequently will release excess starch, which can make the pasta mushy. Stir only every 5 to 7 minutes to prevent sticking, and check the liquid level and tenderness.
Serving Suggestions and Tricks
This dish is comforting on its own, but a few additions can elevate it from a simple meal to a standout family favorite.
Optimal Servings
A standard recipe using one pound of ground beef and about 12 ounces of pasta typically yields 4 to 6 generous servings. It pairs wonderfully with a light side to cut through its richness:
- Fresh Green Salad: A simple salad tossed with a tangy vinaigrette (like lemon and olive oil) provides necessary acidity and crunch.
Chef's Tricks for Extra Creaminess
- The Cheese Trick: For the ultimate silky finish, add the cheese (cream cheese and Parmesan) off the heat. The residual heat will melt the cheese slowly and uniformly, preventing the dairy from splitting or becoming grainy.
- The Finishing Splash: Just before serving, stir in a splash of heavy cream or a dollop of full-fat Greek yogurt for a final boost of richness and tang.
Storage and Variations
This recipe is inherently flexible, allowing for creative twists and easy meal prep.
Storage and Reheating
- Freezing: Freezing is possible, but the creamy sauce and the pasta's texture may change slightly upon thawing (the dairy can separate, and the pasta may soften further). If you plan to freeze, undercook the pasta by one minute, and consider leaving the final cheese and heavy cream out until reheating. Freeze for up to 2 months.
- Reheating: The pasta absorbs much of the sauce overnight, making the leftovers seem dry. To reheat, place the desired portion in a pan over medium-low heat. Add a splash of broth or milk and stir gently until the sauce reconstitutes and the pasta is heated through.
Delicious Variations
- Spicy Italian Bake: Add a pinch of red pepper flakes when sautéing the aromatics and replace the cheddar or cream cheese with Monterey Jack for a spicy, melted stringy texture.
- Mediterranean Lamb & Feta: Use ground lamb instead of beef. Flavor the sauce with a teaspoon of dried oregano and mint. Replace the cheddar with crumbled Feta cheese at the end for a salty, bright finish.
- Smoky Chipotle: After browning the beef, stir in 1 teaspoon of chipotle powder and 1/2 teaspoon of smoked paprika. This gives the casserole a unique, smoky heat that pairs beautifully with the creamy dairy.
Conclusion
The Stovetop Creamy Ground Beef Pasta is a testament to the fact that the best meals are often the simplest. By prioritizing the browning of the meat for flavor, carefully controlling the liquid volume for perfectly cooked pasta, and adding the cheese off the heat for a flawless, creamy finish, you can consistently produce a deeply satisfying and texturally rich dinner. Its quick preparation, minimal mess, and adaptable nature make it an unbeatable choice for busy weeknights and a crowd-pleaser for any table.
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